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“I had this tea both yesterday morning and today using slightly different steeping parameters.
Both times, I stuck to Western steeping style (1 tsp per 8 oz) instead of using more traditional...”
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From Tealet

Grower: Kyoto Obubu Tea Plantations
Region: Wazuka, Kyoto, Japan

Our most premium green tea, Kabuse Sencha (かぶせ煎茶) or shaded tea, can be steeped into a rich syrupy tea using a warm water steeping technique because the leaves are so delicate and tender. Using a standard boiling water steeping method, and the taste is delicate and sweet. Grown by covering the tea plants just after new leaves begin to sprout in early May, the shade reduces sunlight by as much as 85% to encourage the plants to produce wide, tender, chlorophyll-rich tea leaves. Two weeks later they are harvested and processed ready for shipping by the end of the month. Obubu’s Kabuse Sencha is grown at a relatively high altitude for the region (500 m or 1640 ft) on southeast facing slopes providing good exposure to the sun (an important combination for shaded tea!).

Buy this tea now —> https://www.tealet.com/obubu-tea-plantations/kabuse-sencha

2 Tasting Notes

I had this tea both yesterday morning and today using slightly different steeping parameters.

Both times, I stuck to Western steeping style (1 tsp per 8 oz) instead of using more traditional Japanese measurements. The difference was that I steeped things for 2 minutes yesterday and for 3 minutes today. The 3-minute steep is slightly stronger, but this is still quite a light-tasting tea.

This tea is a bit astringent with a slightly grassy aftertaste, but otherwise it’s quite light on the tongue when I drink it. I taste some bitterness, but not much of that marine, umami flavour that I’ve learned to associate with other senchas. I’m glad I got the chance to try this.